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    Home » Recipes » Cakes & Cupcakes

    Published: Jun 5, 2020 · Modified: Jun 30, 2023 by Paula Montenegro · Income from ads and affiliates

    Lemon Lime Yogurt Cake

    Jump to Recipe
    Slices and piece of lemon loaf cake on white surface, image with text
    Partial view of glazed loaf cake on white marble surface
    Overview image with text of loaf cake, partially cut and slices on white marble

    I made this yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly, it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better. Both variations are in the recipe card.

    Table of Contents Open
    Ingredient list
    Kitchen notes
    Variations
    Related recipes you might like:
    Lemon Lime Yogurt Cake
    View from above of whole and sliced glazed loaf cake, white marble surface, lemons and limes nearby


    On one side I'm quite traditional when it comes to cakes, you know, you cream butter and sugar, add the eggs, blah blah.

    They rarely fail, like the popular lemon pound cake, one of our top 10 recipes.

    But being the proliferous baker that I am, things get boring pretty quickly, and one of the ingredients that caught my eye at the time was yogurt. It seems like a lifetime ago as yogurt is a common ingredient in baking. 

    This yogurt cake was the first one I tried. I was hooked.

    The fact that it doesn't have butter makes for a very different cake in flavor and texture.

    The acidic part of the yogurt makes it tender and moist. Sort of like what buttermilk does. It comes together quickly and bakes beautifully.

    Ingredient list

    • Lemons and limes: I use both whenever I can, but since limes are tricky sometimes (not enough juice, not much flavor), I also make this cake with just lemons. Both versions are excellent. 
    • Yogurt: the other key ingredient. It needs to be natural (no sugar), and Greek yogurt works well.
    • Eggs: fresh, large.
    • White granulated sugar.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Vegetable oil: any type you like works. Usually, it's sunflower oil, but I also use light olive oil sometimes.
    • All-purpose or cake flour.
    • Baking powder: is used as leavener to help the cake rise, so make sure it isn't expired. 
    • Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
    Bowls on a grey surface with ingredients for lemon yogurt cake including eggs, oil, sugar, flour mixture, sour cream.
    Golden loaf pan with baked cake, grey surface.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Yogurt: I found that different brands make a slight difference in the cake's texture, so you might need to find the one you like the most. I don't recommend using low-fat yogurts.
    • Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month. 
    • Citrus glaze: I use a simple powdered sugar glaze, and it works great because the cake has enough citrus flavor to balance the sugary coating. A sprinkle of powdered sugar also works if you want a simpler cake. 
    Partial view of glazed loaf cake on white marble surface, citrus zest on top, a zested lime.

    Variations

    • Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. 
    • Muffins, a recipe yields at least 12 regular muffins.
    • Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake. 
    Overview of cut loaf cake, three slices, lemons and limes around, marble surface.

    Related recipes you might like:

    • Lemon bundt cake with glaze and cut slice on white cake stand, beige background.
      Lemon Bundt Cake
    • White plate with two slices of lemon poppy seed cake, a silver fork, grey background.
      Lemon Poppy Seed Bundt Cake
    • Square image of cut blueberry bread on wooden board, grey background, loose fresh blueberries
      Lemon Blueberry Pound Cake (with simple glaze)
    • Whole lemon bundt cake on a stand. Hand taking out a slice with a cake server.
      Olive Oil Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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    Top view of whole and sliced glazed citrus loaf cake, white marble surface, lemons and limes around.

    Lemon Lime Yogurt Cake

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Save Recipe Recipe Saved

    I made this lemon-lime yogurt cake on a whim a few years ago because I wanted to try substituting butter. Very quickly it became a favorite! It's super moist and has a different texture from usual pound cakes. Sometimes I make it all lemon and also add half sour cream, which makes it even better.

    • Total Time: 1 hour 10 minutes
    • Yield: 8 slices

    Ingredients

    Units

    For the cake:

    • 1 ½ cups (210g) all-purpose or cake flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ¼ cups (250g) sugar
    • ½ cup (120g) plain Greek yogurt, room temperature
    • ½ cup (120g) sour cream, at room temperature
    • ½ cup (125g) vegetable oil
    • 3 eggs, at room temperature
    • Zest and juice of 1 lemon, divided
    • Zest and juice of 1 lime, divided
    • ½ teaspoon vanilla extract

    For the glaze:

    • ¾ cup powdered sugar
    • Juice, from above
    • Zest to decorate

    Instructions

    For the cake:

    1. Preheat oven at 350ºF / 180ºC.
    2. Spray or butter a 10x4-inch (27x9cm) loaf cake pan and line with a strip or parchment paper.
    3. In a large bowl beat sugar, yogurt, sour cream, oil, eggs, half the lemon and lime juices, zest, and vanilla for 1-2 minutes.
    4. Add dry, sifted ingredients (flour, baking powder, and salt) in 2 parts and beat just to incorporate well. Don't overbeat or the cake will be tough.
    5. Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean. The surface will be shiny and possibly cracked, not as dry as regular cakes.
    6. Let cool on a wire rack and unmold carefully.

    For the glaze:

    1. Beat powdered sugar with remaining citrus juice until no lumps remain. Add juice in batches so you make it as thick or runny as you wish.
    2. Pour over room temperature cake and decorate with zest before it hardens.

    Notes

    Size variations - Individual bundt cakes, so cute with the glaze dripping slowly. Never fails to impress the neighbors. Muffins, a recipe yields at least 12-14 regular muffins. Snacking cake, it's a good recipe for making a single layer 9-inch round or square cake.

    Storing: it keeps very well for several days. I suggest wrapping and refrigerating it after 2 days. Or freeze up to a month.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 50
    • Category: Cakes
    • Method: Baking
    • Cuisine: International

    Nutrition

    • Serving Size: 1/10
    • Calories: 354
    • Sugar: 34.6 g
    • Sodium: 153.3 mg
    • Fat: 14.9 g
    • Carbohydrates: 51.2 g
    • Fiber: 0.6 g
    • Protein: 5.9 g
    • Cholesterol: 61.7 mg

    Keywords: lemon yogurt cake

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Catriona says

      February 21, 2023 at 6:52 pm

      I made this using all yoghurt as didnt have any sour cream. Also just used lime juice and lots of grated rind as didnt have any lemons. I baked it in small square tin and iced with just lime juice and rind. It was delicious!!! It has a lovely moist texture and cuts well. I am going to make it again as I have lots of home grown limes. Thank you for sharing the recipe.

      ★★★★★

      Reply
    2. Jan says

      January 04, 2021 at 12:57 am

      Hello. Is it possible to make this cake without a mixer?

      Reply
      • Paula Montenegro says

        January 04, 2021 at 7:17 am

        Hi Jan! You can, but make sure you beat it well by hand as specified in the recipe.

        Reply
    3. Julia Fitzgerald says

      October 14, 2020 at 4:02 am

      Is it possible to get a more specific measure for the juice? I am in Australia and have tiny limes and big limes, small juicy lemons and huge juicy lemons!

      Reply
      • Paula Montenegro says

        October 14, 2020 at 9:02 am

        Hi Julia, about 7-8 tablespoons total, that would be between 110 to 120g metric. Only half goes into the cake batter, the rest is for the glaze. Hope this helps!

        Reply
        • Julia says

          October 14, 2020 at 8:48 pm

          Many thanks will give it a go!

        • Julia says

          October 14, 2020 at 8:49 pm

          Many thanks I will give it a go!

    4. Juliana says

      June 05, 2020 at 11:58 am

      What a perfect loaf! Citrus cakes are the best and on rotation in my home. Going to try your recipe soon!

      ★★★★★

      Reply
    5. MARY H HIRSCH says

      September 05, 2018 at 11:20 pm

      I have a pan with 6 mini bundt pan molds. Am going to try this. When I do, I'll send a photo. I bet this tastes delicious.

      Reply
      • Paula Montenegro says

        September 07, 2018 at 9:47 am

        Please do Mary! It's a wonderful cake!

        Reply
    6. angiesrecipes says

      August 22, 2018 at 10:23 am

      My mouth is watering ;-)) Beautiful cake with a lovely icing!

      Reply
      • Paula Montenegro says

        August 22, 2018 at 10:54 am

        Thanks Angie, always so kind!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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